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Through our website, we want to bring people closer to delicious, creative meals that nourish both body and soul. We don’t intend to become famous chefs –we just love food!

We firmly believe in celebrating the beauty of different cultures through their cuisine. From home kitchens to 5-star restaurants, each meal has its own secret recipe for success.

The love for Saffron initially inspired us on this journey, but our mission is much larger than that. We strive to provide helpful resources and meaningful conversations about organic farming techniques, cooking tips and culinary customs from around the world.

If you’d like to join us in showcasing your special family recipes or other noteworthy ideas relating to food culture, please reach out at [email protected] –your contribution will be highly cherished!

For now, love yourself and enjoy this one ... 

Frequently Asked Questions

What's the difference between cooking whole and with ground spices? Ground Spices?

There are no differences between cooking with whole spices or ground spices. All spices can be ground once they have been harvested. So there is no difference in quality.

But the price gap is significant. Whole spices can be more expensive due to the labor involved in their processing. But the flavour is worth it.

Buy whole spices and you'll often receive additional discounts. A whole bag of cinnamon sticks might be eligible for a discount.

The same goes for nutmeg, cloves, ginger, cardamom, etc. These spices can be purchased in bulk to save money.

Whole spices can also last longer than the ground spices. Ground spices quickly lose their potency due to oxidation.

Whole spices are a great way to add personality and flavor to your recipe.

For instance, you can make a delicious curry with whole turmeric instead of ground turmeric. You can also grind whole coriander leaves to make a spice mix for chicken dishes.

Also, grinding spices takes time. It makes sense to purchase large quantities of whole spices when you are buying them. So that you don’t run out of spices, it’s a smart move.

What is the use of garlic in Thai cooking?

Thai cuisine uses garlic. Garlic is commonly added to salads.

Thai garlic is fried in a mixture of shallots and ginger. Additionally, garlic is often eaten with sticky Rice.

The most common way to eat garlic is to chop it finely and mix it with chilli paste, salt, fish sauce, lime juice, and oil. This is known as "Nam Phrik", or namphrik. Nam Phrik is often served alongside grilled chicken, beef, or pork.

What are the most delicious Thai spices?

Galangal, galangal, coriander, turmeric, ginger, cinnamon and clove are the best Thai herbs. The best spices are clove, cardamom. black peppercorn. fennel seeds. star anise.

Rose petals, bay, pandan leaves (curry leaves), curry leaves; pandan leaves; kaffir lime leaf leaves; vanilla beans; tamarind pods; lemon grass, basil, and mine are some other valuable spices.

Statistics

• According to Healthline, pink Himalayan salt is estimated to contain up to 84 minerals and trace elements, which gives the salt its special pink color. (spicecravings.com)
• It has been estimated that around 1,000 tons of pepper and 1,000 tons of other common spices were imported into Western Europe each year during the Late Middle Ages. (en.wikipedia.org)
• Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)

External Links

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• Vanilla


• Full Text

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• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin Have Proven Health Benefits

[TAG35]

• PubMed: Acute Inflammation, Metabolism and Metabolism


• PubMed - Aging. Inflammation. The Environment

[TAG38]

• Cumin - Wikipedia


• Charlemagne - Wikipedia

How To

How do you store your cooking spices?

I will tell you how to store cooking spices for optimal performance. We must first understand the science behind food storage.

Spices are stored in airtight containers away from the light because exposure to light diminishes their flavour. This is because oxygen reacts with organic compounds like those in spices to cause oxidation.

To prevent oxidation, spices should be stored in dark cupboards. Spices will lose their flavour quickly if the conditions aren’t met.

The best way to preserve the flavour of spices is to keep them in airtight jars away from direct sunlight.

For a flavoured beverage, add herbs and spices. For example, you could mix 2 tablespoons of ground cinnamon in 1/2 cup of warm milk and stir it well. Add a squeeze of lemon juice and serve immediately.

Dried herbs can be added to soups stews, casseroles pasta dishes rice dishes salads and desserts. Just sprinkle the spice mix evenly over the dish. Let it rest for 5-10 minutes before you serve.

As snacks, leftover cooked vegetables and fruits can be added into your favourite recipes.

For the best flavor of fresh herbs, you can chop them up or tear them apart and then add them to your favorite foods. You can also freeze spices and herbs by placing them in muffin cups or ice trays and freezing them. Transfer frozen items to zip-top or freezer bags.

Resources:

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